Grilled Asparagus Bruschetta with Chèvre and Tapenade

Author:
Publish date:
Social count:
0

30 MINUTES OR LESS

This makes a hearty hors d’oeuvre or a rustic first course.

  • SERVINGServings

Ingredients

  • 2 Tbs. olive oil plus extra for drizzling
  • 1 lb. asparagus, tough ends trimmed and spears peeled and blanched
  • 4 slices Italian country bread, cut 1/2-inch thick
  • 1 large clove garlic, peeled and sliced
  • 4 tsp. tapenade, or more to taste
  • 4 oz. mild chèvre such as Montrachet cheese
  • 1/2 cup black olives, pitted and chopped
  • Freshly ground black pepper to taste

Preparation

  1. Heat 1 tablespoon olive oil in a ridged grill pan or skillet over medium-high heat. Add asparagus and cook, turning frequently, until tender and golden brown. Remove from pan, and set aside.
  2. Rub both sides of bread with cut side of garlic. Add remaining 1 tablespoon olive oil to a ridged grill pan or skillet, and heat over medium heat. Place bread in pan, and cook for about 4 minutes per side, or until golden and crisp. Remove from pan, and let stand until cool enough to handle.
  3. Spread 1 teaspoon tapenade on one side of each bread slice. Top tapenade with 1 ounce chèvre, either spreading cheese or crumbling it. Top chèvre with asparagus, cut to fit bread. Scatter olives over top, drizzle with olive oil and season with black pepper. Cut in half, and serve warm.


Wine Suggestions

A crisp and lively Pinot Grigio is a good match for this dish with its sharp, tangy flavors of goat cheese, garlic and olives. Try the di Lenardo Pinot Grigio or Chardonnay, both delightful Italian whites that are perfect for this spring starter.

Nutrition Information

  • Serving Size: SERVES 4
  • Calories: 270
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 15 mg
  • Fat Content: 18 g
  • Fiber Content: 3 g
  • Protein Content: 9 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 430 mg
  • Sugar Content: 4 g